Corn­bread with ched­dar, feta and jalapeño

The Guardian - Feast - - Feast -

Prep 15 min Cook 50 min Serves 10

2 small fresh corn cobs, ker­nels shaved off (150g), or 150g frozen corn ker­nels, de­frosted 140g plain flour

1 tsp bak­ing pow­der ½ tsp bi­car­bon­ate of soda

1 tbsp ground cumin 1 tsp cayenne pep­per

50g light brown soft sugar

Salt and pep­per 180g in­stant po­lenta

360g soured cream 2 large eggs 120ml ex­tra-vir­gin olive oil, plus 1 tbsp ex­tra for greas­ing 4 spring onions, trimmed and roughly chopped 10g co­rian­der leaves, chopped

1 fresh jalapeño chilli, finely chopped

For the top­ping

100g into roughly feta, bro­ken 2cm chunks 100g ma­ture ched­dar, coarsely grated 1 fresh jalapeño chilli, cut into thin rounds ½ small red onion, peeled and cut into 5mm slices 2 tsp nigella seeds The “bread” in corn­bread is a won­der­ful eu­phemism for “cake”. You can spread it with lots of but­ter and have it for break­fast, but you can also serve it as part of meze spread or with a roasted chicken.

Heat the oven to 170C/335F/gas 3½. Put a large oven­proof cast-iron saute pan, about 25cm wide, on a high flame. Once hot, add the corn ker­nels and dry-fry for four to five min­utes, stir­ring from time to time, un­til slightly black­ened. Re­move from the pan and set aside to cool.

Sift the flour, bak­ing pow­der, bi­car­bon­ate of soda, cumin and cayenne into a large bowl. Add the sugar along with one and a half tea­spoons of salt and a good grind of pep­per. Stir through and set aside.

Add the po­lenta, soured cream, eggs and oil to a sep­a­rate bowl and whisk lightly. Add to the dry in­gre­di­ents, then fold in the spring onion, co­rian­der, jalapeño and toasted corn un­til just com­bined.

Lightly oil the base and sides of the pan used to toast the corn, pour in the corn­bread mix­ture and evenly scat­ter over all the top­ping in­gre­di­ents. Bake for 40-45 min­utes, un­til a skewer comes out clean. Serve the corn­bread hot straight from the oven or leave to cool for 30 min­utes and serve warm or at room tem­per­a­ture the same day. If serv­ing it the next day, warm through in the oven just be­fore.

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